Bread or cake? This is the typical question that is asked during any conversation about banana bread. Personally, I would categorise banana bread as cake as it has the exact same texture as cake and is just as yummy as other cake varieties. Banana bread is one of my favourite flavours of cake which, unfortunately, is high in sugar and fat. I, therefore, decided to make a healthier yet tasty version which satisfied my banana bread craving instantly. Without further ado, here is the recipe:-
What you will need:-
500 grams of oat flour (ground oats)
4 tablespoons of coconut oil
3 over-ripe bananas
A pinch of salt
1 teaspoon of nutmeg
1 cup of non-dairy milk or semi-skimmed milk
4 tablespoons of maple syrup
1 teaspoon of vanilla essence
- Mash your bananas in a bowl, add your wet ingredients and mix.
- In another bowl, add your dry ingredients and mix.
- Combine your wet and dry ingredients and mix.
- Line your loaf tin with coconut oil and pour in your mixture. I topped the mixture with some seeds.
- Place the tin in a pre-heated oven for 1 hour at 180 degrees celsius.
- To check if the banana bread is ready, stick a toothpick and the centre and pull out. If it is dry, the mixture is cooked. If it is still wet with raw mixture on the toothpick then leave in the oven for a few more minutes.
- Take out of the oven, cool for 20 minutes and enjoy!